Sauvignon Blanc

75cl

A generous season was proactively managed in the vineyard resulting in balanced crops and our second earliest harvest in 30 years at Cloudy Bay. Our commitment to quality saw the perils of rain avoided by a single day.

A generous season was proactively managed in the vineyard resulting in balanced crops and our second earliest harvest in 30 years at Cloudy Bay. Our commitment to quality saw the perils of rain avoided by a single day.



The iconic wine behind the Cloudy Bay tale

Defined New Zealand's wine and established the Marlborough wine region globally.


Nose
Bright, with aromas of kaffir lime and grapefruit
Palate
Generous ripe citrus, stone fruit and lemongrass flavours balanced by crunchy acidity
Marlborough
Vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley
Free-draining gravel based soils with shallow sandy-loam horizons
light rain
Today
14°C
57°F
Tim Heath
Senior Winemaker
If you made the efforts in the vineyard, 2014 was a beautiful season to make wine in. Our resulting Sauvignon Blanc speaks of sophistication. It is a tightly framed wine with a core of citrus and an appealing tactile components.
How it was made

Harvest

Our sauvignon blanc was picked between March 26th and April 7th. The season turned on the 8th of April with rainfall persisting for the coming weeks.

Vinification

Free-run juice was cold settled for 48 - 96 hours before racking. Fermentation was carried out in stainless steel with a mixture of cultured and wild yeasts. A selection of batches saw warmer than typical fermentation temperatures and high solid content which contributed to palate weight and texture. Our 2014 sauvignon blanc was stringently blended including only the strongest batches.

Must know
Sauvignon blanc 2014
Marlborough
  • For consumption 8°C 10°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.5 %
  • Vintage 2014
  • pH 3.12
  • Varietal Sauvignon Blanc
  • Bottling August 2014
  • Harvest
    Wednesday, March 26, 2014 to Thursday, April 17, 2014
  • Residual sugar 2.0 g/L
  • Acid 7.2 g/L
  • Closure Screwcap